A wine-pairing dinner offered for 4 couples, at the home of Richard and Mary Wong, former co-owners of EOS Restaurant.  Dinner will include champagne and appetizers, soup and salad with white wine pairing, main course with red wine pairing and dessert with Sauternes or port.  Selection of the menu is subject to change based on seasonal availability of products and on guests' dietary restrictions.  Date is to be determined.  4 highest bidders win; bid per couple.

About the chef:
Born into a family that has been a trend-setter for the San Francisco Bay Area's food industry, Richard Wong helped out with the family business from an early age, eventually running the family's gourmet market.
     Ashbury Market, founded in the 1950s by his parents, Jane and Walter Wong, was the jewel of San Francisco's Upper Haight-Ashbury neighborhood.  Ahead of its time, Ashbury Market offered a variety of products as well as great customer service.  (Ask Andrea Reed at the front desk about how Walter would delivery groceries to new moms in SF!)  The market boasted of fresh produce, quality meats, cut flowers, grocery staples, groumet products, a deli filled with delicious foods, and even a well-stocked wine department (they were the first to carry Domaine Chandon champagne in the Bay Area).  Many neighborhood residents were loyal longtime customers, including Willie Brown, Danny Glover and Nicolas Cage.  Richard and his brother Arnold later inherited Ashbury Market in the early 1990s.
     The brothers created two new businesses, EOS Restaurant & Winebar and Raison d'Etre bakery.  From 1995 to early 1997, Richard co-managed the restaurant with Arnold.  In its early years EOS was hailed as the most innovative East-West fusion restaurant of its time.  The wine bar offered over 400 selections of bottled wine and 40 wines by the glass.  EOS has been featured in Gourmet magazine, the San Francisco Chronicle, The New York Times and many more publications by renowned food critics.
     Raison d'Etre, a wholesale bakery started in 1994, presently serves over 350 customers, including Peet's Coffee and Tea, Whole Foods Markets, Mollie Stone's Markets and Andronico's.  It has been recognized as one of the fastest-growing companies in the industry.
     Having spent much of his life around food and wine, Richard has been creating and nurturing his passion for cooking.  In his spare time, you will find him whipping up dinner parties for as many as 150 people.  His menus range from barbeque, Madras curry rack of lamb, and tea-smoked salmon to his mother's traditional Chinese sausage sticky rice.  For those who will have an opportunity to taste Richard's cooking, this intimate dinner will truly be a memorable culinary experience.